Pastry for 9 inch pie
12-15 asparagus spears

Trim spears and cook in boiling water and salt for 5 minutes. Drain well. 1/2 c. grated Swiss cheese 4 eggs 2 c. light cream 1/8 tsp. nutmeg 1/4 tsp. black pepper

Preheat oven to 425 degrees. Line 9 inch pie pan with pastry and flute edges. Spread cheeses evenly in pastry crust. Place cooked asparagus in pie pan like the spokes of a wheel with the tips of the asparagus at the outside edge.

Beat together eggs, cream, salt, nutmeg and pepper. Pour over cheese and asparagus. Bake 40 minutes until puffed and golden. Cool five minutes before serving.